검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5 Famelart MH, Schong E, Croguennec T Journal of Food Engineering, 224, 112, 2018 |
| 2 |
A novel technique for determining glass-rubber transition in dairy powders Hogan SA, Famelart MH, O'Callaghan DJ, Schuck P Journal of Food Engineering, 99(1), 76, 2010 |
| 3 |
High pressure-induced gel formation of milk and whey concentrates Famelart MH, Chapron L, Piot M, Brule G, Durier C Journal of Food Engineering, 36(2), 149, 1998 |